Malolactic Bacteria
Malolactic fermentation is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Recognised by the OIV, malolactic bacteria is permitted for use in grape wine in multiple countries worldwide.
Lactic acid bacteria are used in oenology to perform malolactic fermentation. The lactic acid bacteria must belong to the Oenococcus, Leuconostoc, Lactobacillus and Pediococcus genus and must be isolated from grapes, musts, wine or have been derived from these bacteria. The use of genetically modified bacteria will be governed by the currently applicable legislation.
The strains of lactic acid bacteria must be kept under conditions which most favour their genetic stability. Lactic acid bacteria used in oenology must transform the malic acid in must and wine into lactic acid and carbon dioxide. This should produce biogenic amines in the smallest possible quantities, and must not produce an off taste.
Lactic acid bacteria are marketed in liquid, frozen or powder form obtained by lyophilisation or drying, in pure culture or in association with pure cultures. For further substance information, please see the OIV’s International Oenological Codex.
Synonym(s): Malolactic Fermentation
CAS Number: Not available at this time
E Number: Not available at this time
INS Number: Not available at this time
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Fermentation Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not available at this time
FIVS
Classification Category 1 – Naturally occurring in grapes and insignificant treatment residual in wine
Recommended Usage
Not available at this time
Usage in Winemaking:
Malolactic fermentation is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and for some white grape varieties such as Chardonnay, where it can impart a “buttery” flavour from diacetyl, a by-product of the reaction.
The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB). The primary function of all these bacteria is to convert one of the two major grape acids found in wine called L- malic acid, to another type of acid, L+ lactic acid. This can occur naturally. However, in commercial winemaking, malolactic conversion typically is initiated by an inoculation of desirable bacteria, usually O. oeni.
See FIVS technical papers for more information - click here.
